Cappuccino Muffins

From Cherrapeño

Makes approx 11-12 medium sized muffins

 2 cups self raising flour
3/4 cup vanilla caster sugar (or plain caster sugar and 1 teaspoon of vanilla extract)
1 cup milk
2 tablespoons instant coffee powder
1/2 cup butter
1 egg
1 small bag chocolate chips (100g)

Preheat the oven onto 375º F / 180ºC.

Melt the butter in a small saucepan and leave to cool. In a large mixing bowl, combine flour and sugar.

Crack the egg into a medium sized bowl and add the milk and coffee granules and stir until the coffee is dissolved. Pour this coffee mixture onto the flour/sugar and add the melted butter.

Stir until just combined. Fold in the chocolate chips. Fill the muffin cases with the mixture, do not over-fill, you want the cases to be about 2/3 full.

Bake for 15-20 minutes, until springy to the touch. Cool in the tin for about 5 minutes before putting the muffins onto a wire rack to cool.


Cappuccino Topping

6-8 oz mascarpone cheese
1 tablespoon vanilla caster sugar (or plain caster sugar and ½ teaspoon vanilla extract)
½ teaspoon instant coffee powder
¼ cup chocolate chips

In a medium bowl, mix the mascarpone cheese, vanilla sugar and coffee powder together in a bowl until blended. I just use a spoon to mix.

Add chocolate chips and spread onto muffins.